Ingredients
Meatballs:
- 1 pound of hamburger meat
- 1/2 pack of crushed Ritz crackers
- Garlic salt
- Paprika
- You can add any additional seasoning of your choice.
Brown Gravy:
- 2 cups of beef broth
- 1/2 cup of flour
- 2 tablespoons of lard (I prefer bacon grease)
Directions
In a medium mixing bowl, combine your meat, crackers, and seasonings together. Mix until it is all combined.
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Once combined, get a medium skillet, and add vegetable oil to your pan and allow it to get hot. You want your heat to be medium to high.
Begin making your meatballs. You can do any size; however, I chose a medium-sized one. They will shrink as they cook.
Allow the meatballs to completely cook. Turn periodically to ensure there is an even cook. You want all sides to be a dark brown. Not burned, just dark brown.
Once completely cooked, place your meatballs in a separate bowl. Line the bowl with a paper towel. This allows the paper towel to catch any unwanted grease. You can even do this with anything you are cooking with grease. Bacon, appetizers, chicken, etc.
In a separate skillet, begin on medium to high heat. Place your lard in the pan and melt completely.
Once your grease is melted, add in your flour. Whisk together. You want it to be a clumpy, dough-like texture. If you still see a lot of grease, add 1 tablespoon at a time until the grease is completely absorbed by the flour.
When you create many dough balls, add in your beef broth. Whisk together until you see no more clumps. Get all of those clumps out.
You want to whisk until you get a thicker gravy-like consistency. You do not want it too thick, so whisk often to ensure your gravy does not burn. If it sticks to the pan, it is burned. If it gets too thick, add in additional beef broth.
Once you get the texture that you like and prefer, mix in your meatballs and get them coated well.
And there you have it. Meatballs and brown gravy. Serve over mashed potatoes and any sides that you would like to go with the meatballs.
Homemade Meatballs with Ritz Crackers and Savory Brown Gravy
Ingredients
Method
- Thoroughly mix meat, crackers, and seasonings in a medium bowl.
- Heat vegetable oil in a medium skillet over medium to high heat.
- Shape meatballs to your preferred size, such as medium; they shrink during cooking.
- Cook completely, turning periodically until evenly dark brown on all sides, not burned.
- Transfer cooked meatballs to a paper towel-lined bowl to absorb excess grease.
- Fully melt lard in a separate skillet over medium to high heat.
- Whisk in flour until clumpy and dough-like. If grease remains, add flour 1 tbsp at a time until absorbed.
- Whisk beef broth into the doughy clumps until completely smooth.
- Whisk until gravy thickens, whisking often to prevent burning or sticking. Thin with more beef broth if too thick.
- Once the desired thickness is reached, add meatballs and coat well.
- Serve over mashed potatoes with preferred sides.